Low carb peanut butter cheesecake. Gluten-Free No Bake Keto Low Carb Peanut Butter Cheesecake Recipe. Peanut Butter Cheesecake without the base. To make it much easier, as you can see, I have decided to skip the base.
Low carb can be hard when you've been addicted to sweets for what feels like forever. Luckily with my last pregnancy the severe sweet tooth I once suffered from dissipated a bit. And one thing I saw repeatedly when I was on the groups was how awesome the Instant Pot was at making cheesecake. You can cook Low carb peanut butter cheesecake using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients of Low carb peanut butter cheesecake
- It’s 16 oz of cream cheese.
- It’s 1 cup of splenda.
- You need 4 tbsp of lemon juice.
- Prepare 2 tsp of vanilla extract.
- You need 2 of eggs.
- You need 3 tbsp of sour cream.
- It’s 1/2 cup of peanut butter.
Enjoy this yummy sugar free cheesecake any time of year. Can be make with or without the chocolate gluten-free crust. How to make low carb peanut butter cheesecake: Place almond flour, Truvia, and melted butter in a bowl and stir together with a fork. Add this whipped cream to the peanut butter batter and beat on low speed until well mixed, scraping down sides as needed.
Low carb peanut butter cheesecake instructions
- Preheat oven to 325°.
- Mix ingredients with an electric mixer until fully blended (no lumps).
- Pour batter into muffin tins or any small bakeware and cook for 10-12 minutes until top is browned..
- Allow to cool and refrigerate for 1-2 hours..
What if we could make Peanut Butter Cups with Cheesecake filling?! They're also a really good serving size for these peanut butter cheesecake bites aka more than a couple bites! All you need is Cream Cheese, Heavy Whipping Cream, Erythritol (I use Swerve). Mix together cream cheese and peanut butter until smooth. Add in chocolate protein powder and combine until completely mixed, and a dough forms.